Pasta Primavera


Fresh and cooked vegetables with pasta are a textural sensation.

Time: 40 mins.

3 carrots, peeled

1 large zucchini

1 yellow squash

1 onion, thinly sliced

8-10 garlic cloves, peeled

1 yellow bell pepper, cut into thin strips

1/4 cup olive oil

Salt and pepper to taste

1 tbs. dried Italian herbs

1 lb. dried pasta (we like radiatori, rotini or farfalle)

2 large tomatoes, chopped

1/2 cup grated parmesan cheese

Preheat oven to 450°F.

Prepare the carrots, zucchini and squash by cutting them into with a potato peeler into thin, lengthwise strips and placing them into a large bowl.

Add oil, salt, pepper, and dried herbs to the bowl and toss the vegetables until well coated.

Arrange HALF of the vegetable mixture evenly on a baking sheet and bake for 10 minutes.

Remove vegetables from oven, stir, and bake again for another 10 minutes or until the vegetables begin to brown.

While the vegetables are baking, prepare the pasta per package directions, cooking until pasta is tender but still a little firm, about 8-9 minutes.

Scoop out 1 cup of the water the pasta was cooked in and set aside.

Drain pasta and place into a large serving bowl.

Put the roasted and raw vegetables into the bowl along with the chopped tomatoes and mix.

If the pasta is too dry, use some of the reserved water to moisten it.

Sprinkle parmesan cheese over the top and serve.